Step-by-Step Guide to Prepare Favorite Kara-age: Japanese style fried chicken
Hey everyone, hope you are having an incredible day today. Today, I will show you a way to make a special dish, Step-by-Step Guide to Make Favorite Kara-age: Japanese style fried chicken. One of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.
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Many things affect the quality of taste from Kara-age: Japanese style fried chicken, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Kara-age: Japanese style fried chicken delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Kara-age: Japanese style fried chicken is 2 people. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Kara-age: Japanese style fried chicken estimated approx 25 mins.
To get started with this recipe, we have to prepare a few components. You can cook Kara-age: Japanese style fried chicken using 10 ingredients and 12 steps. Here is how you cook it.
Karaage is a popular home-style dish in Japan. It goes very well with rice.
Frying twice makes the batter crispy and the meat juicy.
Ingredients and spices that need to be Prepare to make Kara-age: Japanese style fried chicken:
- 200 g chicken breast
- potato starch
- oil for frying
- Seasoning liquid
- 60 ml soy sauce
- 1 tablespoon sake or white wine
- 20 g ginger
- 1 clove garlic
- 1 teaspoon salt
- 1 tablespoon sesame oil
Steps to make Kara-age: Japanese style fried chicken
- Cut the chicken meat into 5 cm cubes.
- Grate the garlic and ginger and mix with the ingredients for the seasoning.
- Mix the chicken breasts in the seasoning solution. You can use a freezer pack instead of a bowl. (You can also refrigerate it in this state).
- If there is too much liquid, throw it away.
- Add the potato starch and mix (you can do this in a plastic bag for convenience).
- Deep-fry in oil at 170°C. If you see small bubbles when you insert a dry chopstick, it is the right temperature for frying.
- Fry at a distance to avoid sticking together. Do not touch them as the batter will come off.
- When the frying sound changes and the batter is no longer soft, take it out. (About 4 minutes)
- Leave to rest for 2 to 3 minutes.
- Raise the temperature of the oil to 190°C and deep-fry the 9 again.
- Fry for 1 minute, turning several times to ensure even cooking. When the batter is brown, it's ready. Remove and drain the oil.
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